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Sicilian Tuna Soup

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Submitted by Fanie

YIELD

2 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
40 4E+1
MILLILITERS MILLILITERS GARLIC
chopped *
1 1
MEDIUM MEDIUM ZUCCHINI
chopped
2 2
CANS CANS TOMATOES
with juice, 15 ounces each *
4 946
CUPS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SHERRY
dry
½ 2.5
TEASPOON ML OREGANO
dried
0.6
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML BLACK PEPPER
15 433.5
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
drained, prefer cannellini
15 15
OUNCE CAN OUNCE CAN RED KIDNEY BEANS
drained
2 2
CANS CANS TUNA FISH
chunk light in water, drained, 6 ounces each *

Directions

Heat olive oil in large pan over medium heat.

Add onions, garlic and zucchini and sauté until onions are transparent, 5 minutes.

Add tomatoes with juice, stock, Sherry, oregano, basil and pepper.

Simmer over low heat for 15 minutes.

Add beans and tuna and simmer for another 15 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 570g (20.1 oz)
Amount per Serving
Calories 405 23% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 808mg 34%
Total Carbohydrate 19g 19%
Dietary Fiber 15g 58%
Sugars g
Protein 44g
Vitamin A 2% Vitamin C 20%
Calcium 14% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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